In a Dutch oven over medium-high heat, drizzle in the olive oil.
Once hot add in the onions and garlic, cook until the onions are soft, translucent and lightly golden.
Add in the chopped chicken and let that brown for a few minutes. Pour in 3/4 of a bottle of beer, the diced tomatoes {or tomato sauce}, the minced chipotles, black beans, pinto beans and kidney beans. Stir to combine.
Next season with the chili powder, cumin and kosher salt. Stir, bring to a boil, reduce to a simmer, cover and cook for 45 minutes to 1 hour.
Once the chili is done simmering; combine the 1/4 cup of masa harina {corn flour} with the remaining beer and stir until it makes a smooth paste. Pour the paste mixture into the chili along with the lime juice and let it simmer for 10 minutes to thicken.
Serve in big fat bowls with sharp chedder, sour cream and cilantro!